Banana In Coconut Milk (Kluai Buat Chi Recipe)
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This Thai banana in coconut milk dessert (kluai buat chi) is done in 20 minutes with just four ingredients. It’s one of the Thai desserts I make most often because it’s so comforting and incredibly easy.
What is kluai buat chi?
Kluai buat chi is a traditional Thai dessert made with bananas gently simmered in creamy coconut milk. The coconut milk is lightly sweetened with palm sugar and balanced with a pinch of salt, which brings out the natural flavor of the bananas.
In Thailand, we often enjoy it after a meal or as a sweet snack during the day. It can be eaten right after making it, or you can eat it chilled from the fridge for a refreshing treat.
The easiest banana dessert you’ll ever try
If you’ve never made a coconut milk dessert before, this is a great place to start. I’ve made this dessert countless times and even served it at my Thai restaurant.
The process is very straightforward: Bananas are sliced and gently simmered in coconut milk with sugar and salt.
As the bananas cook, they soften slightly and release their natural sweetness into the coconut milk. The coconut milk thickens just a little and turns silky and fragrant.
Everything comes together in one pot, and in about 20 minutes you’ll have a warm bowl of creamy coconut milk with soft, sweet bananas.
And the best part? It’s naturally vegan, gluten-free, and almost impossible to mess up.
Praew ♡
If you enjoy this recipe, you might also like similar dishes such as Thai fried bananas or bua loy.
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. See the recipe card for the exact measurements.
- Thai bananas: In Thailand, this dessert is usually made with kluay nam wa bananas. They’re small, naturally sweet, and hold their shape well when simmered in coconut milk. If you can’t find them, regular bananas work too. Just choose ones that are ripe but still firm, so they don’t fall apart while cooking.
- Palm sugar: Gives the coconut milk a mellow, caramel-like sweetness that’s deeper than white or brown sugar.
- Coconut milk: Use full-fat coconut milk (like Aroy-D) for a rich and creamy sauce.
- Salt: Balances the sweetness and brings out the flavor of the coconut milk.
- Pandan leaves (optional): Sometimes we add pandan leaves while the dessert simmers. It’s not required, but pandan gives the coconut milk a soft, fragrant aroma.
How to make banana in coconut milk
Step 1: Boil the bananas. Fill a pot with water and bring it to a boil over medium heat. Add the unpeeled bananas and let them cook for about 10 minutes. This step helps firm up the bananas so they won’t turn mushy later.
Step 2: Cool and drain. Transfer the bananas to a sieve or colander and let the excess water drain off. Allow them to cool to room temperature before handling.
Step 3: Peel and slice. Peel the bananas and cut them into bite-sized pieces.
Step 4: Prepare the pandan. Tie the pandan leaves (if using) into a loose knot.
Step 5: Make the coconut milk base. Place a pot over medium heat and add the coconut milk, palm sugar, salt, and pandan leaves. Let the mixture gently simmer, stirring occasionally, until the palm sugar dissolves.
Step 6: Add the bananas. Once the coconut milk is smooth and the sugar has dissolved, add the sliced bananas to the pot. Stir gently to coat them in the sweet coconut milk and let them warm through for a minute or two. Remove the pandan leaves and serve immediately or cool in the fridge.
Serving tips
Bananas in coconut milk can be served warm or chilled. I personally like it best cold, so I usually refrigerate it for a couple of hours before serving.
If the weather is cooler, it’s also delicious served warm straight from the pot.
You can also add:
How to store
Store leftover dessert in an airtight container in the refrigerator for up to 3 days. The bananas will continue to soften as they sit, so the texture is best on the first or second day.
You can enjoy it straight from the fridge if you like it chilled, or gently warm it in a small pot over low heat before serving. Avoid boiling when reheating, as this can make the bananas too soft.
Banana In Coconut Milk (Kluai Buat Chi Recipe)
Equipment
- Measuring spoons
- Cutting board & knife
- Medium pot
- Colander or sieve
- ladle
Ingredients
- 7 Thai bananas, see notes
- 1 cup + 2 tbsp coconut milk
- 3 tbsp palm sugar
- 1 tsp salt
- 2 pandan leaves, optional
Instructions
- Boil the bananas. Place the unpeeled bananas in a pot of water and bring to a boil over medium heat. Cook for about 10 minutes.
- Drain and cool. Transfer the bananas to a colander and let them drain. Allow them to cool to room temperature.
- Peel and slice. Peel the bananas and cut them into bite-sized pieces.
- Prepare the coconut milk. Tie the pandan leaves into a knot. In a pot over medium heat, combine the coconut milk, palm sugar, salt, and pandan leaves. Stir gently until the palm sugar dissolves.
- Add the bananas. Add the sliced bananas to the coconut milk and gently stir to coat. Simmer briefly until warmed through.
- Serve. Remove the pandan leaves and serve warm, or chill in the refrigerator before serving if you prefer it cold.
Notes
- Use the nutrition card in this recipe as a guideline.
- Bananas: You should be able to find Thai bananas at Asian grocery stores and Asian markets. Any type of Thai banana will do. Make sure they're ripe and still firm.
I made this earlier today and my sauce ended up being a purple color. Any idea why? I did use pandan leaves, I’m wondering if that’s why?
Hey! The purple color isn’t from the pandan leaves, they only add aroma. I’m guessing it’s because a different type of banana (like Cavendish) is used instead of Thai bananas (kluai nam wa), or maybe even from cooking in certain metal pots. How was the flavor?